Directions

1. Preheat oven to 400. Coat a 12cup muffin pan with cooking spray.
2 . In a medium bowl, whisk together both flours, baking powder, baking soda, and salt
3. In a large bowl, combine sugar, oil, and eggs and mix with a hand mixer until it appears light yellow and slightly frothy. Whisk in applesauce, yogurt, milk, vanilla, and lemon zest. Stir the dry ingredients into the wet mixing just enough to combine them (Over-mixing can make the muffins tough). Fold in blueberries.
4. Divide the batter evenly among the 12 prepared muffin cups. Tap the pan on the counter a few times to remove any air bubbles. Bake for about 20 minutes or until a wooden toothpick inserted into the center of one of the muffins comes out clean.
5. Cool pan on a wire rack for 15 minutes. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to three day.

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